Spinach Casserole

I prepared this for Thanksgiving day dinner.  Peggy really liked it, so I decided to document it before I forget the ingredients and process:

two packages of frozen chopped spinach
one egg
breadcrumbs
1/2 cup cream
1/2 cup grated pecorino/romano cheese (I may have used more)

thaw and drain the spinach in a colander, but do not squeeze the moisture out
put in large bowl.  Break up the egg in a small dish, using a fork.  Add the egg,
cream and cheese to the spinach.  Then stir in some breadcrumbs (I think 1/8 -1/4
cup.  Put the mixture into a greased 8 inch casserole and bake for a half an hour
at 375 degrees.   While still hot, dot with butter.      Serve hot.

Sweet Potato Pancakes

Ingredients

2

cups Original Bisquick™ mix

1

cup buttermilk

1

cup mashed cooked dark-orange sweet potatoes

2

large eggs

1/4

teaspoon ground cinnamon

1

tablespoon brown sugar

Maple syrup, if desired

Directions

• 1In medium bowl, stir Bisquick mix, buttermilk, sweet potatoes, eggs, cinnamon and sugar with wire whisk or fork until blended.
• 2Brush griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
• 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Cauliflower Casserole

• 1 large head cauliflower, broken into small florets
• 1/2 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 2/3 cup Italian seasoned bread crumbs

• 1 pinch salt
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F 
2. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly
5. 
   
6. This was very tasty, but I prefer my casseroles to have more moisture.  SOOOO, the next night I put the leftovers from this into a small casserole dish, poured some spaghetti sauce over it and sprinkled on some parmesan cheese............IT WAS VERY GOOD!!.

Kisses Candy Cane Blossoms

• 
  
• 40 HERSHEY'S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar (garnish)

Directions

1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 40 cookies.

SHAKSURA with feta cheese

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (I did not use the entire cam)
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 5 ounces feta cheese, crumbled (about 1 1/4 cups)
• 6 large eggs
•  Chopped cilantro, for servingHeat oven to 375 degrees.

1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
2. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. (I skipped the hot sauce)

  

Crockpot Potato Soup (REALLY GOOD)

Ingredients: 

1 bag of shredded hash browns (from the refrigerated section)

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

1/2 lb bacon cooked and crumbled

1 cup shredded cheddar cheese 

salt and pepper to taste 

I added one bag of frozen carrots
minced onions
heaping tbsp of sweet pepper relish

Directions:

Put the potatoes in the crockpot.  Add in the chicken broth, cream of chicken soup and the carrotsand bacon. bacon bits.  Add a pinch of salt and pepper and some dried dill

Cook on low for 7-8 hours or until potatoes are tender.  

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  15 minutes before the hour is up, add 1/2 cup shredded cheddar cheese

 Once the cream cheese is completely mixed in, it's ready to serve.  

Top with cheddar cheese